Sizzling Salmon and Quinoa Skillet
One-pot meals are the norm at my house. I’ve always enjoyed comingling the food on my plate, so why not just throw all of my favorite ingredients into a sizzling skillet and call it dinner? This dish looks like a work of art too, with its earthy tones from the mushrooms and quinoa, various shades of green, and of course the beautiful pink salmon. I make this often for impromptu dinner parties when I’m in the mood for a more rustic, casual theme, but I also love to serve it as a brunch entrée. In fact, I encourage you to eat any leftovers for breakfast. I can’t think of a more balanced meal to help you kick off the day.
Ingrediënten
- 1 head garlic
- ½ teaspoon extra-virgin olive oil
- 2½ cups mushroom broth divided
- 1 cup quinoa rinsed and drained
- 1 tablespoon coconut oil
- ½ pound chanterelle mushrooms sliced
- 1 cup shredded brussels sprouts
- 1 cup frozen petite peas
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped fresh basil
- 1 tablespoon dried oregano
- ½ pound salmon skin and bones removed, cut into 1-inch cubes
- Sea salt and freshly ground black pepper
Instructies
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic to expose the cloves.
- Drizzle with the olive oil and wrap the head in foil.
- Place in the oven and roast for 50 minutes.
- Meanwhile, combine 2 cups of the broth and quinoa in large saucepan.
- Bring to boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes without stirring.
- Measure 1 cup of the quinoa to use in this recipe, reserving any extra for another use.
- In a large skillet, heat the coconut oil over medium heat.
- Add the mushrooms and sauté for 5 minutes, or until they release liquid and become soft.
- Add the brussels sprouts and sauté for 3 minutes, adding up to ¼ cup broth as needed to prevent the mushrooms and sprouts from sticking to the skillet.
- Add the peas, nutritional yeast, basil, and oregano and sauté, stirring occasionally, for 5 minutes.
- Add the salmon to the skillet and toss gently to combine.
- Gently squeeze the garlic cloves into the skillet.
- Cover and cook, stirring occasionally, for 4 to 5 minutes.
- Add the 1 cup quinoa and remaining ¼ cup broth to the skillet and stir until well combined.
- Season to taste with salt and pepper and serve.
Notes / Tips / Wine Advice:
A perfectly poached egg can be the crowning jewel on this skillet mix if you’re heating it up for breakfast the next day.
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